So the other day, I made mention of an amazing dinner I was lucky enough to have prepared for me: Roasted Halibut.

I am a very spoiled girl (for many reasons). I live in an amazing city, I have the best family and friends, and on occasion I'm treated to a homemade dinner. Thank you Henry's for your amazing deals on fresh fish!

Place filet on baking sheet. Feel free to cut in half if necessary to fit on tray. Season with a drizzle of olive oil, chili powder (more if you like a kick, less if you don't), parsley, salt and pepper.

Slice half of the lemon into thin slices and place on Halibut. Reserve the other half to squeeze over the cooked Halibut.

Place Halibut in oven and allow to cook for 10 minutes, or until nice and flaky. Enjoy!

I always kind of had it in my head that fish was the kind of dinner that always turned into a big production. I am happy to report that this is not true! It was a "one pot" meal and came together in less than 20 minutes. We cooked the roasted asparagus and bread at the same time (Technically, we took the fish out, and then finished the other two for a few minutes under the broiler...but you get the idea).

And best of all? I just got to sit there, look pretty and enjoy :)

Adam hard at work in the kitchen. Please make note of this.

What's your go-to dinner when you only have a few minutes but want to aim a little higher than mac and cheese (not knocking, I love me some mac and cheese goodness)?

p.s. This same method works well for tilapia, mahi mahi and any other mild "white" fish.

Sunday, March 27, 2011

I never really know what signifies as the first day of the week. Sunday? Monday? I guess I lean towards Monday, since I've always associate Sunday with the Sabbath (day of rest). But then I look at my work calender and the darn thing starts on Sunday. Oh well... Whatever this Sunday signifies - a start or an end of the week, I've felt particularly reflective. I can't believe it's been 3 years since I graduated Law School. Where does the time go??? I started thinking of how I've changed since I graduated, and even since I first moved to San Diego.

Most of the change is very positive - moving to San Diego not knowing anyone was ultimately one of the best decisions I ever made. I made wonderful friends and totally fell in love with this city. San Diego is a beautiful town full of beautiful people. Very beautiful people. And as I started reflecting today, I realize one change I've made since Law School is over is to take less time for myself. This is kind of counterintutitve. Law school is a demanding and busy time. But it was still a student's schedule. One that allowed for plenty of gym time, long running sessions and leisurely cooked dinners. Now that I'm working my life varies very little- work, eat, clean, squeeze some more work in, tv, sleep. Those 2PM gym sessions are no longer viable. And those leisurely dinners have given way to takeout.

It took me three years to realize this. Three years. It seems a little silly, but those small little changes start out so innocently. And then they snowball. A few pounds here, some added stress lines there. But that okay.No permanent damage.

So starting today, this last (or first) day of the week, things are changing. I'm going to the gym more often, watching more movies that I want to watch (no more action movies!), taking Tino for the occasional Sunday cappucino in the village, finding time to play, and cooking those nice leisurely dinners - for myself. It's kind of invigorating. Nothing radical, just a few things to make the week more tolerable.

Friday, March 25, 2011

Well, I hope you were watching the game last night. The Wildcats WHOMPED Duke! It was an amazing game and now I'm looking forward to Saturday to watch UofA take on UConn in the Elite Eight. Go Wildcats!

Apart from the excitement of last night, things have been nice and normal around here. And best of all? THE SUN HAS SHOWN IT'S PRETTY FACE!

So life is good. Really good. A lunch-time session at the gym and this helped:

Lunch of Champions

I know. Vegetables and beans. Super exciting. But it is. It's sooo good! And it's all I've wanted for lunch ALL WEEK LONG. In fairness, it's not just roasted veggies it's curry roasted vegetables. If you have never tried this - you should. Especially if you like curry. It's so simple.

Directions:

Pre-heat oven to 400 degrees. Place chopped vegetables on a baking sheet sprayed with cooking spray. I like equal amounts of cauliflower, broccoli, and carrots. Drizzle the vegetables lightly with olive oil and sprinkle curry powder generously over the vegetables. Add salt and pepper. Mix with hands. Allow to cook for 30 minutes, tossing half way though. Enjoy!

I told you it was easy. I've enjoyed it alone, with chicken, leftover ribs, lots of cheese (hehe) - they were all a great combo!

Hope everyone is enjoying the rest of their Friday! Anyone have any exciting plans?

Thursday, March 24, 2011

Are you following March Madness? This girl certainly is (if you couldn't tell from the title of this post). I'm counting down the hours to watch my beloved Cats take on Duke.

In the meantime, I'm going to have to find a way to pass the hours...Thank goodness for all that work I have to do?

Last night it was rainy and cold (again!). So grilling was not an option. Luckily, I recently came upon this recipe. Opportunity presented! A rundown on this recipe - a handful of ingredients, less than 20 minutes to prepare and cook, and kebab style! I'm so there. Things just taste better on a stick.

Monday, March 21, 2011

Spring has not started as I would have liked. That is an understatement.Well, technically my troubles started last night when I got a call from my roommate saying our bathroom was flooded and the water was making it's way to the living room. Yah. Flooded. It was also pouring rain. It took a plumber until midnight to arrive.

Fast forward a few hours, add a mean case of the flu, some more rain (might as well throw some hail in there too) and you get the idea. Fun times.

If there was ever a day where Zen Green Tea would be appreciated, that day would be today.

Tuesday, March 15, 2011

Yah. It doesn't get much better than this. And yah, you must add that extra "a" (See title).

On a serious note, this has to be one of my all-time favorite dinners. It's surprisingly easy and the leftovers are even uh-mazing. Meatball sandwiches anyone?

That's a Good(a) Meatball(s)

Ingredients:

1/2 lb. Italian Sausage, ground (remove casings if necessary)

1/2 ground beef

1/2 finely chopped yellow onion

3 gloves garlic, diced finely

1 cup breadcrumbs

1 egg

1/2 cup of Parmesan cheese, grated

handful of parsley, chopped

1 tbsp chili pepper flakes

salt, pepper to taste

1-2 tbsp olive oil

Directions:

In a large mixing bowl mix together all of the ingredients except for the red chili pepper flakes and olive oil. Don't be afraid to get your hand's dirty! (If too wet, add some extra breadcrumbs and parmesan until reaching the right consistency)

Once the mixture is combined and thoroughly mixed, shape the meatballs into 2" balls. If your hands weren't already all up in the mix, they will be now. Don't worry, it's part of the experience ;) (Also, wash your hands!...duh)

Meanwhile, heat up a large saute pan over medium to medium high heat with 1-2 tbsp olive oil.

Once the saute pan has had a chance to heat up, start placing the meatballs in the pan. Do this in batches so that you don't crowd the meatballs. If they're too close they'll steam and won't properly brown.

Cook the meatballs for 3-4 minutes on each side, so they start to brown but haven't cooked through.

In a medium sized saucepan over medium to low-medium heat, add a jar of your favorite tomato sauce. Add the meatballs and chili pepper flakes. Let simmer for 20 minutes.

Serve over your favorite pasta or eat alone.

It's that easy! Do yourself a favor and make these ASAP!

And in case words aren't your thing:

Italian flavor: onion, parsley, basil and GARLIC!

A smorgasbord of ingredients. There's meat hiding in there, I swear!

Get in there!

This bowl is about to change your life.

Let those suckers get nice and brown.

Ready to hit the sauce.

Let those suckers simmer. (Do you see the steam? It smells as good as you think it does)